½ cup raw cashews
1 16-ounce package silken tofu
3 tablespoons freshly squeezed lemon juice, or to taste
1 teaspoon vinegar (such as rice or apple cider)
3 teaspoons maple syrup
½ teaspoon salt, or to taste
Cover the cashews with hot water and soak for 2 hours. Drain.
Blend all the ingredients in a high-speed blender until smooth. Taste and adjust seasonings.
Chill and serve.
Serving size: 2 cups